Sue Smith Recipe

Fool Proof Pie Crust

By Sue Smith Suesmithbaker


Rating:
Prep Time:
Cook Time:
Comments:

My favorite pie crust! Makes 2 (9 inch) and 1 shell. If you're nervous about making your own pie crust - this is the perfect recipe for you! Comes out great every time!

Ingredients

FOOL PROOF PIE CRUST
4 c
flour
1 3/4 c
shortening
1 Tbsp
sugar
1 Tbsp
apple cider vinegar
1
egg
1/2 c
water

Directions Step-By-Step

1
Mix first four ingredients.
2
In separate dish, beat remaining ingredients.
3
Combine the mixtures, stirring with a fork.
4
Chill 15 minutes before rolling out. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use.

About this Recipe

Course/Dish: Pies
Hashtag: #crust

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76 Comments

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Lisa Jones sweet_treats
Oct 20, 2014
Loved this crust it was so easy to work with. And very flaky.
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Lisa Jones sweet_treats
Oct 20, 2014
I tried this recipe and say it's Family Tested & Approved!
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JM Avallone jmas
Oct 10, 2014
if anyone feels like answering I have a question, I always buy those pre made ones hate those things. so today I was in the mood for a pecan pie but had no crust on hand. so for the first time in my life I made a crust but mine only used flower, water, pinch of salt and shortening I used Crisco as it has been in my cabinet since the dawn of man, and it came out great was really surprised how easy it was and man no leaks. So my question is why the egg and vodka or vinegar I saw someone said that the vinegar or vodka does not evaporate like water so I am assuming if you don’t use it the crust dries out? Maybe I got lucky and the egg is for? Just love learning new things
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Andrea Pratt MagicMeals
Sep 29, 2014
All purpose flour is what always use in my pie crust along with Crisco....
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Sylvia Barnes Sylviab
Sep 29, 2014
Do you use all purpose flour or self raising flour for the pie crust.